Toronto: Campus Food Aid Charity Project Planning Scheme

I. Activity Background and Objectives

1. Activity Background

To support students in need within the school, our club is organizing a charitable activity that provides free meals through fundraising and food donations. This activity aims not only to address the immediate needs of students but also to foster a culture of mutual assistance in the school, increasing awareness of charity and public welfare among students, and actively responding to Canada’s emphasis on charitable causes. At the same time, we hope to derive insights from experiencing various activities, expand the club from the school to the community and even the whole city, and establish a non-profit corporation.

2. Activity Objectives

• Provide nutritious, delicious and quality meals for students in need.

• Target:

• Strengthen unity and mutual assistance among students, increasing their awareness of charity and public welfare.

• Encourage students to participate in public welfare activities and contribute to society.

II. Activity theme and content

1. Activity theme

“Warm the school with the warmth of meals, spread love through mutual trust.”

2. Activity content

• Fundraising and food donations (Non-perishable)

• The food donations are expected to be held in the classroom for a long time and collected each week.

• The food is distributed to local food banks or directly within the school and community.

• Purchase food from the central kitchen

• Making meals into boxed lunches and distributing them for free to students in need

• Collecting feedback and summarizing the event at the end of each cycle

III. Time and Location

1. Time

• Each cycle lasts about two weeks, including preparation, fundraising, meal preparation, distribution, and summarization/reflection for improvement.

• Schedule:

• 1 day of preliminary work

• 6 days of fundraising

• Distribute food on Wednesday of the second week (Might expect to distribute multiple times in a week when the funds amount increase)

• Feedback on Thursday

• Review meeting on Friday

2. Location

• Classroom long-term donation points

• Preparation Location: Central Kitchen

• Distribution Point: School-designated area for meal collection

IV. Implementation Plan

1. Establish a Club

• Form a team of student volunteers responsible for executing each part of the activity.

2. List Acquisition

• Communicate with school administration to confirm the list of students in need (LICO), ensuring privacy protection.

3. Fundraising Activities

• Organize fundraising events and set up donation points.

4. Meal procurement and distribution

• Purchase food from the central kitchen with funds raised, and receive boxed lunches.

• Organize the distribution of boxed lunches, ensuring that students in need can receive them.

6. Activity feedback and summary

• After the activity, collect feedback through surveys and conduct a review and reflection, analyzing data to optimize the next event.

V. Promotion Plan

1. In-School Promotion

• Post flyers on school bulletin boards or walls.

• Promote through the school’s public announcement system.

• Club representatives promote each classroom.

2. Social Media Promotion

• Share activity information on the school’s official social media platforms.

• Use student clubs’ social media accounts to expand the promotion.

3. In School Presentation

• Set up display booths during various school events and give speeches to explain the activity’s significance, encouraging more people to participate in donations and volunteer services.

VI. Budget

1. Fundraising Amount:

• Approximately $500 per cycle to cover basic expenses, which will adjust bass on each cycle’s analysis.

2. Food and Packaging Costs:

• Including the cost of lunch purchase, each lunch box is expected to be $10.

3. Promotional/Event Costs:

• Cost of making posters and other promotional materials, and holding various events.

VII. Risks and responses

1. Insufficient fundraising

• Increase promotional efforts and encourage school students and staff to join our charitable efforts.

• Optimize the use of funds to meet basic meal needs, providing the best quality food

• Holding various events and creative operational model

• Individuals contributed points for the price

2. Incomplete collection of student lists

• Strengthen communication with school administration to obtain a more comprehensive list.

3. Meal quality issues

• Work closely with the kitchen to ensure fresh ingredients and hygienic meals.

4. Privacy protection

• Strengthen the management of student lists to prevent leaks of student information.

• Make sure the list will not leak based on serious restriction rules create

5. Trust for fund’s usage

• We commit to creating transparent financial reports within each cycle

• The funds are all sent to specific accounts and will only be used on food purchasing

• Purchasing and spending reports will be shown

6. Obtaining lunch from the Kitchen

• We need volunteers to obtain food from the kitchen in the morning and store in the cafeteria. Keep warmth to distribute.

VII. Effect evaluation

1. Project evaluation indicators

• Number of meals distributed and coverage.

• Satisfaction feedback from students, staff, and parents.

2. Data analysis and feedback

• Analyze collected feedback and data to optimize the project process and outcomes.

• Identify shortcomings of each cycle and create targeted solutions

VIII. Alternative plan

1. Collaboration with Local elementary schools (TCDSB)

• selling food to elementary schools instead of FJR. (The vision and mission will be the same）

• EX. Holy Trinity, Our Lady of Sorrows

• Target student

• Grade 5-7

• While too young probably can’t finished the food and sometimes parent are not assured

• Grade 8 student should be prepare for high school life and become more mature (Can be further discussed)

• Implementation steps:

• Give out sign up sheet for student who want to enjoy free launch (Done it week before to unsure how much lunches we need, limit lunches if needed)

• After fundraising, we order food and teacher in elementary school distribute meal on the free lunch day

• Possible barrier and solution

• Lunch needed outstrips donation value: Suppose each grade has max 100 students (25 max ppl x 4 class), we need 1000 dollars per fundraising.

• Switch grades every 2 weeks, serve one grade per time

• Limit lunches: setting a fundraising goal that can be covered by our individual expenses. Ex. 50 lunches per week for $500, fundraising reaches $300 while our individual member can cover up the $200.

• Allergies

• Forms are needed before getting lunches, including asking about allergies so our lunches can be alternate for individuals.

• Lunches are low-allergenic ingredients, we indicate our ingredients to ensure student safety

• Delivery: How to keep warm and in lunch time

• Contact catering suppliers in advance to arrange delivery directly to primary schools

• High school volunteers who have spare in lunch time to deliver meals

• Partner with elementary school parents or community volunteers

• Club member pick up the meal in the morning and use warming equipment to store food for lunch time

• Dependence on food delivery platforms or express delivery

(Recommend 1 and 5 if adequate funding, 2 and 3 for low funding, 4 for worst situation plan)